Butterfinger Cake
User Reviews
4.9
Butterfinger Cake
Description
Butterfinger Cake begins with a baked chocolate cake in a 9x13" pan. Holes are poked through the warm cake to allow a mixture of caramel sauce and sweetened condensed milk to soak in, enhancing moisture and rich sweetness. After the cake cools, a peanut butter whipped cream is prepared by mixing creamy peanut butter with powdered sugar and whipping in heavy cream until stiff peaks form, then spread evenly over the cake.
Chopped Butterfinger candy bars sprinkled on top provide crunch and a peanut butter and chocolate flavor echoing through the cake. The combination of moist cake, rich caramel, fluffy peanut butter cream, and candy bits creates a multi-textured dessert.
This cake can be served chilled and benefits from refrigeration to set the layers. The cake and caramel sauce can be prepared in advance, and leftovers should be refrigerated. Variations include using yellow or vanilla cake instead of chocolate or substituting the candy topping. For nut allergies, peanut butter and Butterfinger topping can be omitted or replaced.
Ingredients
- 1 chocolate cake , baked in a 9x13'' pan
- 1 recipe caramel sauce , or one 16oz jar caramel topping
- 7 ounces sweetened condensed milk
- 1 1/2 cups heavy whipping cream
- 1 ½ Tablespoons peanut butter creamy
- 1/4 cup powdered sugar
- 3 Butterfinger Bars , chopped
Instructions
- Bake cake in a 9x13'' pan according to recipe directions. Allow cake to cool for a few minutes, then poke holes in it with a fork or wooden skewer.
- Pour caramel sauce and sweetened condensed milk all over the top of the cake. Set aside to cool completely.
- Add the peanut butter and powdered sugar to a mixing bowl and mix until smooth. While mixing, slowly pour in whipping cream. Whip until stiff peaks form, and it hold its shape.
- Spread the peanut butter whipped cream over the cooled cake and sprinkle crushed butterfingers on top. Refrigerate for at least 1 hour, or up to one day, before serving.
Notes
- Sweetened condensed milk can be partially frozen for future use if not all is used at once.
- Chocolate cake and caramel sauce can be made days ahead and stored in the freezer and fridge, respectively.
- Let frozen cake thaw in the refrigerator overnight before continuing with assembly.
- Alternatives include yellow or vanilla cake base and swapping Butterfinger bars for different candy or cookie crumbs.
- For nut allergies, omit peanut butter and use other candy toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 12mg | 4% |
| Sodium | 285mg | 12% |
| Potassium | 198mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 114IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 105mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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